Ingredients:

  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 (6 oz) white fish fillets
  • 2 tbsp unsalted butter, melted
  • 1 tbsp high-smoke point oil

Instructions:

  1. Pat each fish fillet extremely dry with paper towels to remove surface moisture.
  2. Brush each side of the fillets with melted unsalted butter.
  3. Press the buttered fish firmly into the pre-mixed seasoning (paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper) until a thick, even layer covers both sides.
  4. Heat the oil in a cast iron skillet over medium-high heat until the oil shimmers and is just about to smoke.
  5. Carefully place fillets in the pan and sear for 3–4 minutes per side without moving them to develop a dark, mahogany-colored crust.
  6. Remove fish from the pan when the internal temperature reaches 140°F (60°C).
  7. Let the fish rest for 2 minutes to allow residual heat to bring the internal temperature to 145°F (63°C).